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Pie Crust Recipe

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This recipe for Pie Crust, by , is from Recipes From Momma's House0pp, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mildred Nottingham
Added: Tuesday, September 8, 2009


3/4 c. cake flour
1 3/4 c. all purpose flour
scant tsp. salt
1 Tblsp. sugar
1 Tblsp. lard
4 Tblsp. Crisco shortening
large pinch Rumford Baking Powder
1 Tblsp. buttermilk powder OR:
1 Tblsp. lemon juice or white vinegar ADDED TO:
5-7 Tblsp. .ice water
one stick plus 1/3 stick butter, frozen in advance

Preheat oven to 400F, then reduce to 375F after pie is in the oven. Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture. Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly. Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust. NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.




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